Lentil Soup

Lentil Soups (4 servings)

Lentil Soups Ingredients

225g/80z/1 cup dried green or brown lentils
45 ml / 3 tbsp extra virgin olive oil
3 rindless streaky bacon rashers, cut into small dice
1 onion finely chopped
2 celery sticks, finely chopped
2 carrots finely diced
2 rosemary sprigs, finely chopped
2 bay leaves
400g/14 oz can chopped plum tomatoes
1.75 litres/3pints/7 1/2 cups vegetbles stock
salt and black pepper
bay leaves and rosemary sprigs to garnish

Lentil Soup Nutritional Information (Per Portion)

Energy          - 357 k Cals / 1501 kJ
Fat, Total      - 16.6 g
saturated fat   - 3.9g
Protein           - 19.6g
Carbohydrate - 34.7g
Fiber              - 6.8
Sodium           - 80 mg

Lentil Soup Preparation Method

1. To prepare lentil soup first place the lentils in a bowl and cover with cold water. Leave to soak for 2 hours. Rinse and drain well

2. Heat the oil in a large saucepan. Add the bacon and cook for about 3 minutes, then stir in the onion and cook for 5 minutes until softened. Stir in celery, carrots, rosemary, bay leaves, and lentils. Toss over the heat for 1 minutes until thoroughly coated in the oil.

3. Tip in the tomatoes and stock and bring to boil. Lower the heat, half cover the pan, and simmer for about 1 hour, or until the lentils are tender.

4. Remove the bay leaves, add salt and pepper to the lentil soups, serve with garnish of bay leaves and rosemary sprigs.

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